I used this recipe below and got a horrible sulfur smell when I checked the SG. I started this batch 4 days ago.
5 gallons apple cider (past / asorbic acid only)
No sugar added
60 oz blackberries (stovetop past, added pecitc emzyme
5 grams of Cote des Blancs yeast.
Bubbled like crazy for 2 days then slowed and the stopped.
I did the same extact thing with my raspberry batch which turned out awesome. Well, the only difference was I omited the 2 pounds of sugar. I wanted something less potient.
OG= 1.049 four days later SG=1.000
Any help would be great.